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49 Years Old… Damn, how did I get here?

Another one of these short posts… 49? How the hell did I get here? I still feel 18 years old till (a) I try to get out of bed and (b) I look in the mirror. Tonight could not have been better than it was. Our opening party and we (that is my kitchen staff), totally fucking crushed it. We had so many obstacles, first a kitchen that was supposed to be done and ready to roll, then a one day approval that failed on the day of the event… three menu rewrites… Through that my entire kitchen staff held the faith and towed the line. To each and every one of them I am beyond thankful. To my sous chef Alex Hernandez and to guest chef John Villalba, undying love and affection and big thanks. A chef can never claim to stand on his own two feet without the support of their sous chefs. They truly are the unsung heroes of the kitchen world. Tonight we did an amazing opening party for a children’s benefit with tennis superstars, Hollywood stars and the good natured customers who support these events. I came home to a beautiful wifey with an amazing cocktail in hand… I should mention Debbie Wolvos, photographer goddess supreme gave me an amazing Chateau Margaux 1989 as a birthday gift… Wow, age 49, has my life finally peaked?

Chef Francois

Chef François de Mélogue is Executive Chef of FIGUE, a new Mediterranean Concept opening in March, 2013 in La Quinta, CA.

With over 20 years of cross-cultural culinary experience, Chef François brings an impressive culinary history and a unique Provencal cooking style. After graduating top in his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening his own award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While working with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients he uses to create his dishes. Chef Francois specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. In line with his belief that food should be prepared without unnecessary distractions or alterations, Chef François aims to create honest, healthy and delicious cuisine that is approachable and always delightful.